Translation: Bacon Explosion, Italian-style! Um, no, we don’t speak Italian at Backyard Bash. But we certainly eat Italian! And we had to make a bacon explosion here at the store after all of the rave reviews.

So, Jay decided to make an Italian version, featuring sauteed roasted red peppers and onion, provolone cheese, marinara sauce, Italian sausage, and of course, bacon! Is your mouth watering yet? View the photo guide for this recipe here.

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Ingredients:

Instructions:

Step 1: Saute onions and roasted red peppers until onions are soft and transparent.

Step 2: Make a bacon mat by weaving the bacon.

Step 3: Lightly coat the bacon mat with rub.

Step 4: Spread out Italian sausage to cover entire bacon weave.

Step 5: Coat with marinara sauce.

Step 6: Spread onion and pepper mixture onto sausage.

Step 7: Tear provolone slices and spread over sausage.

Step 8: Roll sausage mixture carefully toward you and off of the bacon mat.

Step 9: Roll the sausage mixture away from you, with the bacon, to complete the roll.

Step 10: If cooking later, wrap in food service film and refrigerate until ready to smoke. Smoke at 230-250 degrees F for approximately 2 1/2 hours with apple or cherry wood. Internal meat temperature should be 165 degrees F.

Step 11: Slice and serve with additional marinara sauce and parmesan cheese.